Lessons in cooking through preparation of meals

portion of the meat in i T drippings or butter, with 2 T chopped onion; when it is a dark rich brown add it to the soup in the kettle, rinsing carefully all the "good" from the skillet. Bring slowly to the boiling point and simmer for 6 h. Then add 2 t mixed herbs, 4 cloves, 4 allspice berries, 2 t salt, 4 peppercorns, 2 T each, potatoes, tomatoes, corn, cabbage, turnip, carrot, onion, etc. The vegetables should all have been cubed and soaked in cold water. Cook i h longer and strain, and cool. The fat rises to the top of the stock and forms a seal. When ready to use remove by simply taking off the top layer of fat when the stock is cold, then dip a napkin in hot water, wipe off the top of the stock and around the bowl, thus removing every particle of fat. Note. — The layer of fat forming a seal keeps the stock from spoiling. Do not let the seal be broken if you wish to keep the stock any length of time. If it is broken heat the stock and let it form again. To clear the stock, after removing all the fat add the slightly beaten white and the finely broken shell of i egg to each quart of stock, while cold, beating it through the liquid. Set the stock on the stove, stir constantly until it reaches the boiling point, then simmer 20 m. Remove the scum and strain the stock through a cloth. Season before cleaning if it is necessary to add more than was put in at first. Egg Balls Rub the yolks of 4 hard cooked eggs to a paste, add a dash of salt, speck of pepper, 6 drops Worcestershire sauce, and i t melted butter, Moisten with the beaten yolk of I egg, and shape into small balls. Roll in flour and saute in butter. Serve in the bouillon. Pulled Bread Pare the crust from a loaf of French bread. With two forks divide the loaf into halves, then quarters, and eighths. Break into 3 in. lengths, and brown slowly in the oven. Fillet of Beef The tenderloin of the beef which lies under the loin and rump is called fillet of beef. Wipe, remove the sinewy covering on one side, and the superfluous fat on the other. Lard the upper surface with salt pork, dredge with flour and bake 3^ h. Baste frequently with fat from salt pork or from the stock kettle; the latter is used on account of the flavor of vegetables, or the fillet may be laid on a bed of vegetables. When half done season with salt and pepper. Serve with Horseradish Sauce. Horseradish Sauce Mix well together 4 T grated horseradish, 4 T fine bread crumbs, i t powdered sugar, 2 T vinegar, 3^ t prepared mustard, ^ t salt, }i t paprika, and heat in a double boiler. When hot add ^ c cream, or i c Medium White Sauce, reheat, and serve. Franconia Potatoes Pare and quarter medium sized potatoes, parboil for 5 m, drain, place in the roasting pan and baste with the meat. Corn Souffle See page 27, using 13^2 c fresh grated corn instead of canned. Currant Ice Make a syrup of 4 c water and 2 c sugar, add i c raisins, boil 10 m, strain, cool and add 2 c currant juice and ^ c orange juice and freeze. Tomato Cup Salad